These were delicious...about 30 minutes simmering in a pan on the grill and the on the fire for some "handsome" grill marks. They were served with a few different kinds of mustard; one was a dijon with bleu cheese that was out of this world.
1 large onion
2 12-oz. bottles of beer
2lbs bratwurst
Smoking chips
To marinate the brats, place the onions, beer and brats in a large pot.
Add just enough water to cover the sausages if needed.
Bring to a boil, then lower heat to a simmer and cook for 30 minutes.
While the brats simmer, soak your smoking chips in water.
Heat a gas or charcoal grill over medium low heat.
If using a charcoal grill, scatter the wood chips over the charcoal. Add chips in a smoking box, if you are using a gas grill.
Grill the sausages with the lid closed, turning occasionally, until crisp and smoky in flavor.
Once the sausages are smoky, open the lid and increase the heat to crisp the sausages.
Allow to rest for 5 minutes, and then cut into slices and serve with assorted mustards.
You can boil the brats on the stove if you want but when we made this in class, the pan was right on the grill the whole time.
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